Versions of this satisfying dinner salad are typically found in small bistros all over France. Grind black pepper over top if desired.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2011
MethodCaper Dressing: In bowl, combine shallots, vinegar, capers, mustard, sugar, salt and pepper; whisk in oil until combined. Set aside.
In large skillet, cook pancetta over medium-high heat until crisp, about 4 minutes; drain on paper towel–lined plate. Drain off all but 2 tbsp of the fat from pan.
In same skillet, cook mushrooms, salt and pepper over medium heat, stirring occasionally, until tender and golden, about 6 minutes.
In large bowl, toss together curly endive, radicchio, mushroom mixture and dressing. Divide among plates; top each with pancetta and egg.
Poached Eggs In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add 1 tbsp vinegar.
One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes.
With slotted spoon, transfer to paper towel–lined tray; keep warm.
Nutritional facts Per serving: about
- Sodium 498 mg
- Protein 16 g
- Calories 395.0
- Total fat 33 g
- Potassium 976 mg
- Cholesterol 206 mg
- Saturated fat 6 g
- Total carbohydrate 13 g
- Iron 22.0
- Folate 113.0
- Calcium 11.0
- Vitamin A 35.0
- Vitamin C 22.0